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Recipe Detail Page
Hardys Pulled Pork
Summer 2012
John Hardy chooses to cook his pork in a foil pan on the barbecue. He says that the result is more tender and juicy because all the juices that sit at the base of the foil pan create a little steam that makes the pork moist. If you don’t have tarragon vinegar, just add ¼ tsp (1 mL) chopped tarragon to 1 tbsp (15 mL) white wine vinegar. Serve the pork with sautéed greens (Hardys makes collards) and macaroni and cheese or beans.
RUB
¼ tsp (1 mL) paprika
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) sugar
2 tbsp (30 mL) kosher salt
2 tbsp (30 mL) ground cumin
2 tbsp (30 mL) chili powder
1 tbsp (15 mL) cayenne
1 tbsp (15 mL) ground white pepper
BARBECUE SAUCE
½ cup (125 mL) ketchup
½ cup (125 mL) chili sauce (not spicy)
¼ cup (60 mL) sugar
1 tbsp (15 mL) tarragon vinegar
1 cup (250 mL) finely chopped onion
1 tbsp (15 mL) Worcestershire sauce
2 tbsp (30 mL) chili powder
½ tsp (2 mL) cayenne
1 tsp (5 mL) garlic powder 1 pork shoulder on the bone, about 6 lbs (2.7 kg), trimmed
1 cup (250 mL) apple beer
1 Combine all ingredients for rub in a bowl.
2 Combine ketchup, chili sauce, sugar, tarragon vinegar, onion, Worcestershire sauce, chili powder, cayenne and garlic powder in a pot. Bring to boil and simmer for 10 minutes or until flavourful and thickened. Cool. Purée in food processor or with a stick blender if desired.
3 Inject pork all over with apple beer until the liquid runs out. Cover with rub, patting it into the meat. Reserve leftover rub for another use. Place pork in foil pan and place on barbecue. Smoke for 12 to 14 hours or until pork is very tender.
4 Using 2 forks, pull pork away from the bone. Mix with barbecue sauce and pile onto white buns. Only pull as much as you need and reserve the remainder for another meal.
Serves 12 to 16
